Quinoa Taboulia & Greek Lentil Salad at Prep Atlanta

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Quinoa Taboulia & Greek Lentil Salad at Prep Atlanta

Greek Lentil Salad Dressing
* 1/4 cup olive oil
* 1 tbsp red wine vinegar
* 1 tbsp oil from sun-dried tomato jar
* 1 tbsp water
* 1 teaspoon oregano
* 1 tsp dried, crushed marjoram
* 1/2 tsp salt and pepper
* 1/4 tsp sweetener (optional)
* Pinch salt & pepper

Salad
* 1 cup cooked lentils * 6 sun-dried tomatoes, chopped
* 1/3 cup chopped red onions
* 1/3 cup roasted red peppers
* 1/3 cup Kalamata olives (pits removed!)
* 1/2 cup fennel bulb, finely chopped
* 1 tbsp fresh chopped mint
* 1 tbsp fresh chopped parsley

If cooking your own lentils, put these on first and assemble recipe, adding cooked lentils last. Otherwise, begin with your dressing. Either way, it’s going to be delicious!Mix all dressing ingredients together and set aside. Dressing keeps, covered in the fridge, for up to 5 days.

Combine all salad ingredients with lentils, gently mix well. Add dressing, mix to combine completely. You can set the finished salad aside, covered in the fridge, for up to 3 days or serve immediately.

Quinoa Tabouli
1 cup quinoa, rinsed well & cooked
1/2 teaspoon pink salt plus more
2 tablespoon fresh lemon juice
1/2 cup extra-virgin olive oil
Freshly ground black pepper
1 large cucumber cut into 1/4″ pieces
1 pint cherry tomatoes, halved
2/3 cup chopped flat-leaf parsley
1/2 cup chopped fresh mint or dill
2 scallions, thinly sliced
Pinch of honey

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